- Ibili's "Natura" Interlocking detachable Tortilla Pans 24cm
- Tough Stone style non-stick free of PFOA's
- High Quality Aluminium construction with full induction base & strong handles
- Suitable for Gas, Electric, Induction and AGA's
- Includes recipe
Cooking a great Spanish omelette is surprisingly simple, but turning them over whilst cooking can always be a difficult and messy operation. Using the double interlocking frying pans makes this task easy.
Begin cooking the tortilla in the bigger of the two pans. When the bottom half is cooked, heat up the other pan with a few drops of oil. Connect the 2 pans together and simply turn over. Remove the new top pan to complete cooking the other side.
Spanish Omelette Recipe (Tortilla de Patata)
- 6 eggs
- 6 medium size peeled potatoes
- 1 onion
- olive oil
Slice the potato into thin slices and chop the onion into small pieces. With quite a lot of olive oil in the pan gently fry the potato and onion until soft. Take care when turning the potato to not break it up too much. When soft drain the potato/oil mixture leaving just a thin film of oil in the pan. In a separate bowl beat the eggs. Add in the potatoes and onion and mix thoroughly. Season well with salt. Heat the original pan and pour in the mixture. Cook on a low to medium heat until the top starts to set. Heat up the second pan with a few drops of oil. Clip the pans together and hold the handles turn over in a smooth fast movement. Unclip the pan and continue to cook the other side of the omelette for a few more minutes.
Turn out and rest for a while. Serve either warm, or cold.